As winter looms, there are chores to check off the list: hay, firewood, garden produce. The other day my brother was helping me harvest beets. “These are carrot-shaped”, he said, shovel in hand. “That’s because you’re digging up the swiss chard”, I replied. I managed to salvage enough chard for a meal. I made a dish from Recipes For a Small Planet. I cooked onions from the garden, no garlic because I don’t care for it, a bit of olive oil, the chard with the leaves and stalks chopped separately, a can of red kidney beans, cooked rice, soy sauce. Add some sharp cheddar. It’s a colorful dish for a colorful fall day. The chard I raised this year was the Bright Lights variety, a red, yellow and purple mix.
Posted tagged ‘beans’
The ground in the orchard is carpeted in apples. My neighbor gave me another giant cabbage, and I have a gallon crock in the kitchen for making sauerkraut, which I have never done before. I’ve already frozen tomatoes and made salsa but it’s ready to be done again. Beets, green onions, fennel, and shell beans are still in the garden. What’s more, the big bag of ripe bananas from Teals are now overripe. The killing frost that destroyed the swiss chard (which is very hard to kill) might be termed a blessing. No, wait. In the warm weather it has started growing again……
There are many recipes for pasta fazool, which the older generation of Itallians called pasta e fagioli. It’s a soupy dish, although some versions are a bit thicker. It’s largely vegetarian but there are a few recipes that call for meat.
So what distinguishes pasta fazool from, say, bean soup? For one thing, the beans should be white. And the pasta should be small, like elbow macaroni. Other ingredients include olive oil, garlic, onion, spices, and tomatoes. It’s a peasant dish that utilizes an economical source of protein, and definitely a comfort food. I’m going to make some today.
This is my version of a recipe for Tanzanian soup that was in circulation a few Lents ago in Lutheran churches. In this area, Lenten services, at least the ones I know about, tend to focus on issues of social justice, world hunger, etc. One year there were suggested recipes for each of the weeks of Lent, featuring various world cultures. The idea was to have a soup and sandwich supper and to encourage self examination along with a church service. The ingredients are rice, beans, fresh tomatoes, onion, garlic, coconut milk, bell pepper, and curry powder (about a half teaspoon). It is very good and tastes good on a cool fall evening as well as early spring.